Pear and almond custard tart

Ingredients

For the crust

¾ cup all-purpose flour

¼ tsp baking powder

6 tbl unsalted butter, room temperature

½ cup sugar

1 large egg

½ tsp pure almond extract

for the filling

4 tbl unsalted butter, room temperature

½ cup sugar

1 large egg

1 ½ tsp finely grated lemon zest and 1 tbl fresh lemon juice

3 tbl all-purpose flour

½ cup heavy cream

1 Pear, peeled, cored and sliced ¼ inch thick

1/3 cup sliced blanched almonds

Method

Make crust: In a small bowl, whisk together flour and baking powder; set aside.  In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and almond extract; beat until combined. With mixer on low, add flour mixture; mix just until combined. Using an offset spatula or table knife, spread dough in a 9-inch removable bottom tart pan,evenly covering bottom and sides. Freeze for 20 minutes. Meanwhile, preheat oven to 350, and making filling: In a large bowl, using an electric mixer, beat butter and ¼ cup sugar until light and fluffy. Add egg and lemon zest; mix until combined. With mixer on low, add flour and then cream; mix just until smooth (do not overmix). Set aside. In a medium bowl, toss pear with lemon juice; arrange evenly in tart pan over chilled dough. Spread filling over pear; sprinkle with almonds and remaining ¼ cup sugar. Place tart pan on a rimmed baking sheet; bake until golden and set, 40 to 45 minutes. Cool completely on a wire rack.